ANALISIS KEAMANAN PRODUK MAKANAN DI NIKMAT CATERING BERDASARKAN GOOD MANUFACTURING PRACTICE

Abstract

Food safety assurance is a key principle in the catering industry. Food products that are not safe can cause food poisoning. Poisoning data due to food and drinks in Kaltim-Kaltara in 2018 were 8 cases and in 2019, 6 cases. Food safety assurance can be achieved by implementing a food safety management system. SMKP identifies and controls food safety hazards at each stage of food preparation, through a holistic control system consisting of: Pre-requisite programs: Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Points system (HACCP), maintenance efficient and accurate of documentation and records. GMP is the basic operational and environmental conditions required to produce safe food. In order for the foodservice industry to maintain the quality and safety of its food products, matters relating to the scope of GMP must be done properly and measured. Nikmat Catering is one of the caterers in the city of Balikpapan. It has a mission to maintain a clean work environment and apply safety standards, with continuous controlling, and provide training to employees regarding service, hygienic and safe food processing. The research objective was to analyze the safety of food products in Nikmat Catering based on the implementation of the GMP scope. The research method is qualitative with a descriptive approach. The data is obtained through non-participatory observation and interviews of 5 informants. The results showed that Nikmat Catering implemented the entire scope of GMP. Conclusion: the food products produced by Nikmat Catering have met food safety assurance standards.